Tag: curry

Curry Chicken

INGREDIENTS

  • chicken
  • curry powder
  • salt, pepper
  • onions (chopped)
  • potatoes (cubed)
  • carrots
  • (canned) peas
  • chicken broth
  • coconut milk
  • cornstarch (optional)
  • cilantro

INSTRUCTIONS

  1. Marinate cut up chicken with oil, curry powder, salt, and black pepper for about half an hour.
  2. Heat oil, sauté sliced or chopped onions for a couple of minutes,
  3. Add garlic and ginger and sauté well but do not burn.
  4. Add chicken and sauté until barely done.
  5. Remove and keep covered so meat won’t dry out.
  6. Heat oil and barely fry potatoes.
  7. Add carrots and chicken broth and cook until desired doneness.
  8. Remove about a cup of the vegetables, smash well, and add back to broth. (If broth is not thick enough and there is not enough vegetables to smash more, mix about a teaspoon of cornstarch in cold water, add to broth and cook a couple of minutes/until thicken.)
  9. Add coconut milk.
  10. Sometimes I add a handful of peas at this point.
  11. Add chicken and check for seasonings.
  12. Turn off heat.
  13. Serve with a sprinkle of chopped cilantro on top and bread on the side.

    * Don’t cook coconut milk too long or with high heat, it will curdle. Only simmer and for a short time.